Wednesday, January 29, 2014

These Pictures Are Not Good. The Potatoes Are.

Ugh, I hate posting sub-par pictures. But it's better than not posting at all, right?

So the clean eating thing just didn't happen for me at the right time. I like the idea of Whole 30 as a system recharge, but I attempted it at totally the wrong time. First half of the month I was frantically job hunting, second half of the month I was moving into a new apartment and adjusting to a new job. Not to mention adopting a dog and suddenly paying for rent and such, I was and continue to be pretty dang broke. Some nights I felt like crying in frustration and the only thing to calm me down for a minute was a glass of wine or piece of chocolate.

The benefits of at least attempting a Whole 30 were that I confirmed my trouble foods: gluten, dairy, possibly peppers. I can hear my mom laughing at me right now--I give her so much crap for her pepper allergy and now I keep finding my stomach feeling ill after I eat them. I also discovered I might have an irritation with corn, and I confirmed that I am way too addicted to sugar. Low-lactose dairy is okay, and gluten in small amounts (think, breading on chicken, not dinner rolls or a baguette). These will continue to be slow fixes for me.

And while I know it's not THAT much more expensive to buy just meat and veggies, I am one part of a family unit now--Fiance, dog, and the cat who will finally join us here March, yay! We need to grocery shop for the both of us, factor in the pets, and I can't be buying huge bags of veggies that will go bad in a week when I'm the only one eating them. Plus we just don't have it in our budget to be making double dinners every night. I need to be able to buy a bag of pasta (GF, thank goodness for HEB's cheap GF options) and sauce and not be checking the label for any source of sugar and shelling out $5 for the organic jar when the store brand is $1. A table spoon or two of sugar in my sauce is a reality I need to deal with right now.

So my plan is to try to keep as paleo as possible during the week, definitely stay gluten and lactose free (sharper cheeses = less lactose = better for me) and keep my sweet intake low. If I opt for a glass of wine, I shouldn't have a bowl of ice cream. Weekends will be freebies, but I'll try to keep my "cheats" to just dinnertime. AND I NEED TO FREAKING EXERCISE. I want to fit into my old pants. I want to be my old size before I get a wedding dress. It's been over a year now, so no more excuses that it was some reaction to medication or whatever. I don't know where this butt/thigh situation came from, my only guess is that the Magical Ass Fairy paid me a visit on the eve of my 25th birthday and cursed me with a booty. Oof.

Random Dog Picture.
Warning: This will happen often.

Aaaanyway. These stuffed sweet potatoes were a great, cheap, nearly-paleo-compliant meal this week. Not to mention they're a serious comfort food for me, my mom used to make them all the time, and then my Dad when we realized it was one of the few recipes he couldn't mess up too badly.. And I had some white potatoes on hand for Cory, who doesn't like sweet potatoes, which he very much enjoyed as well. $1 can of chili + 1/2 cup cheese from a $2.50 bag, dollop of sour cream from a $1 tub, and potatoes that probably came out to under $3 total = a cheap and easy meal, with leftovers. I added some steamed broccoli with a dash of truffle oil (bought back when I HAD money, hah) and parm.

I discovered that sweet potatoes + chili = freaking awesome. I am so doing this again, paleo or not.

For those of you still on the wagon, I've added my subs for making it paleo-ish.

Chili Stuffed Sweet Potatoes
  • 2 large sweet potatoes
  • 1 can chili OR leftover chili from your favorite recipe
  • 1/2 cup cheese OR 4 tbs nutritional yeast
  • 4 tbs sour cream OR unsweetened coconut cream OR aioli
-Preheat oven to 350 degrees F

-Prick each potato all over with a fork and cover with a damp paper towel. Place on a microwave-safe dish and microwave until fork-tender, about 8 minutes.

-Slice in half and carve into boats--scooping out just a little of the middle and leaving much of the potato. Fill with chili, top with cheese, and place in the oven.

-When cheese has melted and chili is hot, remove from oven (10 minutes or so). Serve with dollop of sour cream.

Monday, January 27, 2014

 In case anyone wasn't following me on Instagram, May I introduce the beautiful Miss Lily.

She's a rescue from a local shelter/foster group, and she's pretty much the best dog ever.

Very shy but VERY snuggly and sweet. She'll walk by your side on a leash, and won't tug when she sees a squirrel. We haven't heard a peep out of her since bringing her home. Basically, my ideal dog... so long as she's okay once Mr. Finn the Cat gets here in April.

So excited to be welcoming this gorgeous little girl into our tiny family! It's our final piece of the Austin puzzle: Must Love Dogs. We're one step closer to being true Austinites now!

Also, it's beyond adorable to see my 6'5, heavily-tattooed, manly-man fiance talking cutesy talk to the dog.

I'm already in love.

So, you know, I might take a while to get back on the recipe track here. Gotta learn how to be a dog mom and all. And unpack all my stuff into this apartment.

And don't worry, I'm still a Crazy Cat Lady at heart, just with Dog Person tendencies now... haha!

Thursday, January 23, 2014

Be Back Soon!

It is the craziest of weeks. Started new job, packing to move into new apartment, picking up a new dog... lots of stuff and not a lot of time to blog!

I'll be back soon though, promise ;)

Friday, January 17, 2014

Clean Eating Day 16 -- Sausage Stuffed Acorn Squash

Good news, everyone! (Futurama, RIP) I am employed! Part time, hopefully to turn into full time in the near future. Money will still be tight, but at least money will be coming in again, instead of just being sucked from my savings. Plus, I am doing a bit of freelance work to help make ends meet. It's a big relief, and the company seems like it's going to be a really fun place to work for!

Now once we're moved into our apartment, I can FINALLY relax! That's an exciting thought. Though I've been home alone all day job hunting for the past three months, I still feel like I haven't had a moment to think since moving here. Maybe because I've been in a constant state of stress that I wouldn't find a job. Hopefully life will start slowing down and taking form and we can start really enjoying this awesome new city we're in.

Whole 30/Clean Eating is going just okay. I am definitely feeling better, less tired, more energy. I know I should be using that energy to EXERCISE but that's a whole other beast I have to battle in my quest to get healthy AND lose 10 lbs. I've had a couple "fall off the wagon" moments, which I attribute to a stressful month of job-hunting and preparing to move into our new apartment, but those moments reminded me why I'm doing this: after eating that ice cream cookie sundae, I immediately felt like vomiting, and was sick the following day. Just a reminder that dairy and gluten are my upset-stomach-triggers, and that I really need to make them into "sometimes foods" if I can't bring myself to totally eliminate them.

Back on the Whole 30 Wagon of sorts, this has been my favorite thing I've cooked so far. It's healthy, full of flavor, and very fulfilling. I even got the fiancé to eat it, despite suspect green things in the mix--however, I had to make his portion out of the squash (a sort of mini-meatloaf) because he still refuses to eat THAT veggie. Baby steps.

Sausage Stuffed Acorn Squash

  • 2 Acorn squash
  • 1 lb mild sausage, ground (or just dissect some that come in the casing)
  • 1 small apple, cubed
  • 1 small onion, diced
  • 1/2 cup mushrooms, diced
  • 2 cloves garlic
  • 1 tsp sage (fresh is best)
  • 1 handful of kale, stalks removed and pulled into tiny bits
  • 1/4 cup craisins/dried cranberries (no sugar kind)
  • 1 egg
  • 1/3 cup almond meal
  • salt and pepper, to taste

Topping (optional)
3 tbs ghee
1 tsp truffle oil (optional)

-Cut, core, and roast acorn squash (lightly brushing with olive oil and adding a pinch of salt, pepper, and ground sage) at 400 degrees for 20 mins.

-Meanwhile, brown sausage. Set aside, reserve drippings. Heat drippings (plus a bit of olive oil or coconut oil if there's not enough) and add garlic and onions. Cook until onions are transluscent.

-Add apple, mushrooms, kale, and craisins. Cook until kale is soft, then add to sausage. Let cool to room temp.

-Add egg and almond meal, mix well. You may need a bit more or less--you want to be able to shape it into a ball.

-Stuff cavity of acorn squash with balled meat (hehe) and cook for an additional 15-20 minutes, until meat is firm (TEE-HEHE).

-In a small pot, heat ghee and truffle oil. Drizzle on top of stuffed squash.

Note: To make mini meatloaves, simply ball meat and cook on a greased cookie sheet for the same amount of time.

*Can be any squash you like! Zucchini might work well, or butternut

Monday, January 13, 2014

Funemployment -- Clean Eating Day Number Something-Or-Other

In all honesty, I fell off the Whole 30 wagon this weekend. I needed a drink, or a few, after a long week of interviews and resume sending and trying to figure out which step life is going to take next. "Jump and the net will materialize" is a phrase I've heard recently--admittedly, in a sitcom, and it ended up with people doused in hot coffee so take with that what you will--and while I fully believe it's true, I've been jumping a whole heck of a lot lately and it's taking up most of the courage I have. So I needed to refuel and clear my head a bit. In my case, some liquid courage and a night out with friends that elevated my mood, even if it did nothing for my waistline.

Also I had a dark chocolate paleo muffin at a paleo restaurant because CHOCOLATE and because I hate the paragraph in the Whole 30 Manifesto about "no treats even if they technically contain all of the ingredients we just gave you the the okay on" because I think that's dumb and I'm not wired to work that way. The muffin was okay, and probably $5, but I was already paying $11 for delicious soup and $8 for a smoothie so whatever. This is expensive.

No regrets.

Or, actually, some regrets: again, this is expensive. I might be forced into the "buttered noodles and/or McDonald's dollar menu diet" if I don't get a job soon. I have more than one opportunity on the horizon, and all are jobs I could see myself loving, so hopefully one of them works out.

But, I'm trying to recharge back into this Whole 30 Clean Eating thing. One day isn't going to totally screw me over (it was vodka soda with lime, NOT THE WORST) so I might as well keep chugging along. I grabbed some quick meals at Snap Kitchen (a paleo-friendly organic takeout chain) so that I can just relax and not worry about dinner for a night or two, since I don't have the money to grocery shop again for a bit, and we all know that cooking = self therapy for Ashley.

Step One in Getting Back On The Clean Eating Wagon: Breakfast.

Loaded Scrambled Eggs*
2 large eggs
2 tablespoons coconut milk
2 strips bacon
1 green onion, sliced
1 handful kale
optional: avocado and salsa

-Shred kale into smaller-than-bitesize pieces and microwave with 1 tsp water until soft--about 30 seconds. Let cool and squeeze out excess water.

-Whisk together eggs and coconut milk until well combined. Add crumbled bacon, onion, and kale and mix well.

-Heat over medium heat and scramble (mix lightly as egg cooks). Serve hot with salsa and avocado.

*Seriously guys, this is lazy and I know it. You can scramble eggs, right? All this does is prove that kale and bacon work well in dairy-free scrambled eggs. Woo! Hang in there, hopefully my stressy days will be looking up soon!

Thursday, January 9, 2014

Clean Eating, Day 8 -- Poached Salmon with Pineapple Salsa

 I have a problem: at any given time, I am the only person in my family who enjoys fish. It's true--at my mom's house, the only fish we eat are some sort of freezer-brand fish and chips. My fiancé won't even touch fish unless it's "freshwater" which I think is code for he'll only eat it if he catches it himself, because I cannot see how one would like a very fishy-tasting fish like trout, but does not enjoy a mild, hardly-fishy fish like whitefish. Who knows.

My Dad was the only one who liked fish. In fact, it was probably the ONLY thing he could cook. I still would love to recreate his creamy dill sauce he would pour over freshly grilled salmon...mmmm. One of the many reasons I miss my Dad.

But that just means that when I make fish, there's more for me! I picked up this salmon on my Whole 30 Grocery Trip of Doom--dropped $100 on tons of groceries, a bunch of which have gone bad since Cory isn't doing this diet and won't eat the leftovers and I can't eat them all myself... must re-evaluate next time because I can't do $100 while unemployed again--for only $4! I paid attention to the "wild caught" label, because apparently farm caught is gross.

A typical poached salmon, with a dash of apple cider vinegar instead of wine (even wine for cooking is a no-no on Whole 30), topped with a fresh and spicy pineapple salsa. I paired it with buttered brussels sprouts and was happily full and satisfied.

Poached Salmon with Pineapple Salsa

  • 1 salmon fillet
  • 1 tbs apple cider vinegar
  • 1/2 roasted red pepper, diced
  • 1/2 avocado, cubed
  • 2 slices pineapple, diced
  • 1/2 jalapeno, diced
  • 1 tbs cilantro, diced

-In a shallow pan, bring enough water to just barely cover the salmon to a gentle simmer. Add the apple cider vinegar and gently place the salmon in the water, flesh side down (skin side up). Let simmer for 7 minutes, or until salmon is firm and flakes easily.

-While salmon is cooking, combine the rest of the ingredients in a small bowl. Stir, and salt and pepper to taste.

-Spoon salsa over salmon and serve.

Monday, January 6, 2014

Clean Eating/Whole 30 Day 5ish? -- Paleo Pho

I think it's Day 5 of my clean eating experiment, but who's counting? I figure by the end of January is when this thing is over, since I started over the period of a few days. Anyways.

My new foodie obsession: Pho. It's one of those tastes that's just impossible to explain. Before I tried it, I had heard people sing the praises of Pho, but I didn't get it. How could mere chicken soup be SO GOOD? Then, upon moving to Austin, my friend took me to her favorite Pho spot.

I was hooked. Something about it--the veggies, the tender meat, the delicate noodles, or the flavor-packed broth--just works. It's one of those stick-to-your-ribs comfort food that's hard to beat.

So, days into my Whole 30 challenge when a cold hit (I'm told it's due to the cedar pollen being at an all time high) all I wanted was this sweet, spicy soup to kick the cold out of my nose. The soup itself is pretty paleo, so it'd fit in well with my 30 day diet. Some adjustments had to be made, like omitting the noodles, but overall this is pretty perfect. The spicy zing helped drain my sinuses while the hearty broth gave the protein and nutrients I needed to kick the cold.

And playing the part of the noodles in this sickness busting recipe? Zucchini strands!

Simply use a julienne peeler and peel the zucchini down to the seeds on all sides. Viola! Instant, paleo-approved, gluten-free noodles!

Paleo Pho
(Adapted from Paleo Cupboard and Inspiralized)

  • 5 cups chicken broth (I made mine homemade: 1 whole chicken + 2 carrots + 4 celery stalks + 1 onion + 1 tsp peppercorns + 1 tsp salt + 2 bay leaves + enough water to cover it all, simmered until chicken was cooked through, strained and fat scooped off the top after chilling overnight)
  • 3 whole star anise
  • 1 knob fresh ginger, peeled and cut into chunks
  • 3 garlic cloves
  • 2 whole cloves
  • 1/2 cinnamon stick
  • 1/2 tsp. black peppercorns
  • 1.5 cups cooked, chopped chicken (used chicken I pulled off the bird used in the broth)
  • 1/2 cup diced mushrooms
  • 1/2 cup kale, cut into bite-sized pieces
  • 1/2 onion, sliced thin
  • 1 jalapeno, sliced thin
  • 1/4 cup cilantro, chopped
  • 1 zucchini, julienned
  • 1 lime, wedged

-Start by simmering the broth for 30 minutes with the star anise, ginger, garlic, cloves, cinnamon, and peppercorns, until the broth is fragrant and flavors have intensified.

-Strain the broth, getting all the spices out, then return to medium heat.

-Add the mushrooms, kale, onion, jalapeno, and chicken. Cook for about ten minutes, letting veggies soften and flavors meld.

-Prepare serving bowls (4-6) by placing equal amounts of julienned zucchini in each bowl. Ladle soup into bowls and top with cilantro and lime.

Friday, January 3, 2014

Clean Eating, Day 3(ish) -- Paleo Taco Casserole

I'm thankful for some nice weather, resulting in decent food photography--yay! Still working with limited props, but hopefully once we're moved into our new place at the end of the month I can start accumulating new ones. I made the decision while I was home to donate my entire box; I just couldn't justify spending $50 to check another bag, considering it was all plates and cups and such I got at thrift shops and dollar stores anyway. So I grabbed a few of my favorite fabrics, and the two sets of place mats and napkins that I had actually bought at a store, and got rid of the rest.

I thought it'd be fun to show you what my blog pictures were, verses what I actually ate for lunch today. So here goes. Look up there at the big picture ^^ That's the photograph I took of my lunch, outside, cold, set up sort-of-fancy. Now there's this:

That's what I actually ate. It's double the food, heated up (and therefore not staying in square-casserole-form) the avocado is on TOP of the casserole, and I used some leftover chipotle mayo to sub in for the sour cream I really wanted to add to the top of this thing. It's funny how pictures and reality can differ ;)

I think this recipe is going to stick around, even when I'm not on Whole30. It's packed with veggies and taco flavor and all is just right in the world when you take a bite. Taco meat is mixed with veggies, then covered with sweet potato shreds and baked until crispy. Flavor is big when you're on one of these elimination diets, and this casserole does not skimp on that. Plus I'm sure you could sub in whatever veggies you have on hand to edit this to whatever is in your fridge!

The place I got the recipe from, Popular Paleo, suggests putting an egg on top and having the leftovers for breakfast. I am SO excited to do that tomorrow morning, you have no idea.

Paleo Taco Casserole
(Adapted only slightly from Popular Paleo's Tex-Mex Casserole)

  • 1 lb ground beef of choice
  • 2 cups diced carrots
  • 2 zucchini, diced (6″ zucchini/one cup)
  • 2 bell peppers, diced
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 can diced tomatoes
  • 3 tbs + 1/4 cup coconut oil
  • 1/3 cup taco seasoning (3 tbs chili powder + 1 tbs cumin + 1/2 tsp cayenne + 1/2 tsp garlic powder + 1/2 tsp onion powder + 1/2 tsp crushed red pepper + 1/2 tsp oregano + 1/4 tsp salt + 1/4 tsp ground pepper is my go-to, not sure it resulted in 1/3 cup though) plus 3 tbs taco seasoning
  • 1/2 tsp sea salt
  • 2 medium sweet potatoes, shredded
  • Optional: 3 tbs nutritional yeast

Make sure all of your veggies are prepared! They should be chopped into about half inch chunks. Saute  them all (save for the diced tomatoes and sweet potatoes) in the 3 tbs of coconut oil until they are soft. I started with the carrots, peppers, and onions, then when they were about done I added in the garlic and zucchini because they were much softer.

Remove the veggies from the pan. Keep heat on high, and crumble in the ground beef. Season with 1/3 of the taco seasoning. Cook until browned, then drain off the fat. Add veggies and diced tomatoes and turn the heat to medium. Mix well and let cook for a 5 minutes, stirring occasionally.

Meanwhile, melt the 1/4 cup of coconut oil. Working quickly, pour over the sweet potato shreds and massage with hands until they are well coated. Mix in the rest of the taco seasoning and, if desired, the nutritional yeast.

Transfer veggie-meat mix to casserole dish. cover with the shredded sweet potatoes and bake at 375 for 20 minutes. Then, up the oven to broil and watch carefully. When sweet potatoes are beginning to get crispy and burnt, remove from heat. Top with scallions, cilantro, and any of your other favorite taco fixin's.

Thursday, January 2, 2014

Whole 30 Debacles, Day 1 -- BLT Salad with Chipotle Mayo Dressing

TL;DR: I am doing a Whole30 Challenge this month. This post is going to talk about that a bit, so if that's not your thing, please skip down to the recipe. QLCC is not, nor will it ever be, a weight loss or diet blog. However, I can't afford to cook two totally different sets of meals this month, so my recipes WILL be in accordance to my diet for the next 30 days. After this initial post I will be chatting less about the diet/weight loss aspect, and simply posting my usual recipes and quirky things. Let me know what you think!

Condensed version of Christmas Vacation: Cory and I were thankfully able to fly home for the holidays. It was the first time we've seen our family since the move, and we definitely packed a lot into just one week! We tried to make the best of family time (three Christmas celebrations) and friend time (a holiday dinner/party) even though the time was so short. Click here to see my Year in Review post.

We landed on New Year's Eve and spent a quiet night in with friends playing board games, eating food, and drinking. My drink of the evening was Chambord and Champagne--I was inspired after winning a Facebook contest on the Chambord page for a prize pack. It was delicious! I love sparkling wine, but champagne can be a bit dry and bitter. Adding the Chambord made it the perfect drink, just enough sweetness!

And now it's the new year, and I've decided to take a challenge I've been meaning to for years--Whole 30. I remember my first brush with the Paleo diet was when my asshole former coworker was on it and WOULD. NOT. SHUT. UP. about it. Like, he would verbally judge my lunches and scoff at how "not paleo" they were and how I was soooo unhealthy or whatever. So I got into the habit of thinking paleo = asshole. In reality, it was just coworker = asshole, and the more I learned about Paleo, the more intrigued I was. Plus, in recent years I've discovered that dairy and gluten--two no-no's on the diet--cause me a ton of discomfort.

Somewhere between asshole and intrigue I discovered that my former science teacher from high school, Stephanie, had started a paleo cooking blog: Stupid Easy Paleo. The recipes looked amazing, and since my tummy already wasn't too thrilled with me, I started to incorporate more and more paleo recipes into my rotation. You may have already seen some on the blog.

Then I turned 25 and the Butt Fairy paid me a visit with the result being I was two dress sizes too big for most of my clothing. While I still remain in the single digits and friends roll their eyes when I stress about my weight gain, it still bothered me. A lot. So I started going to the gym every day, counting calories, the works. Nothing helped and I hated exercise. A personal trainer told me to go Paleo. But it's been hard.

I'll be good for a week, then I'll let myself cheat. I'll eat 2/3 meals with no gluten or dairy, then eat fried chicken for dinner. I'll make excuses and treat myself and do all the bad things you're not supposed to do, and then I feel like crap. Then I scroll through my Facebook feed and see a handful of friends seeing amazing fitness results while focusing on Paleo, while my tummy gets ever so slightly more soft and pudgy. When the holidays hit this past year and I gorged on every treat I saw, with the worst stomach pains yet, I knew I needed to do a Whole 30.

Whole 30 is a month of clean eating, designed to recharge your system by eliminating potentially inflammatory foods. It's also an introduction to the paleo way of eating. Strict-Paleo: no sugar, nothing that can turn into sugar, limited fruits, no legumes, no dairy, no gluten. Basically, meat and veggies. Eggs. Some fruit and nuts. I know the criticisms of the Paleo diet and I know how people say it's just a fad, but I figure, a month of eating good quality meat and veggies won't kill me, and it's likely I'll see more positive results than negative. You can survive anything for a month, right? And bacon is totally okay here... Might as well try!

My goal is to create some healthier eating habits, learn a new way of cooking, and hopefully kick start my body into being ready to lose weight. Honestly... the weight loss is a big thing for me. I've always been "skinny" and now I'm suddenly not. And I know, realistically, and logically, that it's OKAY to not be skinny. It's OKAY to have a body with some more curves. But... it doesn't feel like my body. I miss feeling confident in my body, feeling good in the clothes I wear. I've never had to exercise, and years of dreading gym class has made me loathe all forms of exercise, so it's been tough for me to get into the mindset of becoming healthy--because I didn't just gain two dress sizes for no reason. I'm getting older, and this is my body telling me to wake up. Clearly there's some psychological aspects of this I should work out too, but again. If a month of eating clean will help, then why not try it?

So here was my first meal, trying to be Whole 30. And, in typical Ashley fashion, I effed up my first day of Whole 30 by going to Sonic with my fiance when we realized we had no food in the house. Then I woke up this morning, ready to go, and got a large sugary coffee on the way to an interview. OOF. Baby steps, I guess! Aside from the coffee though, it's been a decent day, and hopefully tomorrow I will be in it 100%.

It's going to be hard, but it's also probably going to be fun. I don't expect to go full-on Paleo afterwards, but perhaps it will make me think twice about my eating habits and help me totally get rid of my trouble foods. I won't chat too much about Paleo and Whole 30 from this point on, but I might give tiny updates about my progress. Or I'll bitch for a while about how much I miss cheese. Either way.

This salad is fantastic whether you're on Whole 30 or not!

BLT Salad with Chipotle Mayo Dressing
(Inspired by Stupid Easy Paleo BLT Bites)

  • 4 strips bacon
  • 5 cherry tomatoes, halved
  • 1-2 handfuls your favorite lettuce--I used romaine
  • Extra: handful of broccoli slaw mix


  • 2 eggs
  • 1 tbs apple cider vinegar
  • pinch of salt
  • 1-1.5 cups light flavored olive oil
  • 2 canned chipotle peppers + 1 tbs chipotle liquid

-Cook your bacon to your liking. Reserve the fat to use for cooking later, if you're doing Whole 30--it's one of the approved cooking fats.

-Assemble salad, crumble bacon on top.

-For the dressing: in a small blender or food processor, blend the eggs, cider vinegar, and salt. Slowly drizzle in the olive oil--as slooooowly as you can manage--until the mixture thickens and begins to get fluffy. Add the chipotle peppers and blend until well mixed.

-Drip as much mayo as you want onto your salad. Eat!

PS. Becky from A Calculated Whisk is also doing a Whole30 this month. We're going to help support each other. She's on Day 2, Check out her post!